How to Make It. Butter the twelve slices of bread and cut
them out with a medium patty cutter. Chop one gherkin, two
olives, and the smallest piece of the lobster, leaving the best part of
the lobster for decoration. Add the anchovy paste, mustard,
pepper and salt to taste, and mix it with the butter that has been
stirred to a cream. Spread this mixture on six of the slices, the
other slices of bread put on the top with the butter up. In the
center of each put one of the olives that has been stuffed with the
mixture and arrange all around the lobster meat from the tails and
the claws thathave been cut in heavy strips, Julienne style, aboutan
inch in length and in between each put gherkin that is cut the same
way. The rest of the stirred butter put in a paper bag that holds
a fine tube and circle it all around the lobster and gherkins forming
a net. The rest of the butter color a heavy orange shade with the
butter coloring and decorate the olives with this butter. Leave
in the ice-box until ready to serve; arrange in the form of a ring on a
platter. Put in between each sandwich one of the small lobster
claws and in the center put the head shell of the lobster with the
addition of the tail and with sprigs of parsley in the head. Serve
before the soup.
Lobster Sandwiches a la Sweden
Homard a la Suedoise
For Six Persons
Six slices of bread, one-half cup of lobster, one teaspoon of
anchovy paste, one cup of whipped cream, three tablespoons of
dissolved Cox’s gelatine, pepper and salt, spinach coloring and
some truffles for decoration, and one half cup of artificial aspic✪ Lobster Sandwiches a la Sweden.
How to Make It. Put the small moulds in the shape of a leaf
on cracked ice and glaze them with the aspic. Decorate them with
truffles. Take one half of the cream, mix with one spoon of the
gelatine, color it the shade of light green. Line the forms with
the green cream and fill. Mix the rest of the cream with the
lobster and anchovy paste, two spoons of gelatine, and the pepper
and salt to taste. Fill the mould, and leave on ice until ready to
serve. Turn out on thin slices of buttered bread, the same size as
22 MRS. ERICSSON HAMMOND’S COOK BOOK
the lobster in form of a ring. Arrange on a platter on a paper
doily and garnish with lemon and the small lobster claws all around,
and the head shell with parsley in the center.
Shrimp Sandwiches with Oyster k la Archibald
Sandwiches de Crevettes aux Huitres & V Archibald
For ten sandwiches take ten slices of bread, one quart of cooked
oysters, one pound of small cooked shrimps, a teaspoonful of
anchovy paste, three tablespoonfuls of butter, pepper and salt✪ Shrimp Sandwiches with Oyster a la Archibald.
Page 15 · 4 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
How to Make It. Butter the twelve slices of bread and cut them out with a medium patty cutter. Chop one gherkin, two olives, and the smallest piece of the lobster, leaving the best part of the lobster for decoration. Add the anchovy paste, mustard, pepper and salt to taste, and mix it with the butter that has been stirred to a cream. Spread this mixture on six of the slices, the other slices of bread put on the top with the butter up. In the center of each put one of the olives that has been stuffed with the mixture and arrange all around the lobster meat from the tails and the claws that have been cut in heavy strips, Julienne style, about an inch in length and in between each put gherkin that is cut the same way. The rest of the stirred butter put in a paper bag that holds a fine tube and circle it all around the lobster and gherkins forming a net. The rest of the butter color a heavy orange shade with the butter coloring and decorate the olives with this butter. Leave in the ice-box until ready to serve; arrange in the form of a ring on a platter. Put in between each sandwich one of the small lobster claws and in the center put the head shell of the lobster with the addition of the tail and with sprigs of parsley in the head. Serve before the soup.
Lobster Sandwiches a la Sweden
Homard a la Suedoise For Six Persons
Six slices of bread, one-half cup of lobster, one teaspoon of anchovy paste, one cup of whipped cream, three tablespoons of dissolved Cox’s gelatine, pepper and salt, spinach coloring and some truffles for decoration, and one half cup of artificial aspic.
How to Make It. Put the small moulds in the shape of a leaf on cracked ice and glaze them with the aspic. Decorate them with truffles. Take one half of the cream, mix with one spoon of the gelatine, color it the shade of light green. Line the forms with the green cream and fill. Mix the rest of the cream with the lobster and anchovy paste, two spoons of gelatine, and the pepper and salt to taste. Fill the mould, and leave on ice until ready to serve. Turn out on thin slices of buttered bread, the same size as
the lobster in form of a ring. Arrange on a platter on a paper doily and garnish with lemon and the small lobster claws all around, and the head shell with parsley in the center.
Shrimp Sandwiches with Oyster k la Archibald
Sandwiches de Crevettes aux Huitres & V Archibald
For ten sandwiches take ten slices of bread, one quart of cooked oysters, one pound of small cooked shrimps, a teaspoonful of anchovy paste, three tablespoonfuls of butter, pepper and salt.
Records on this page
Lobster Sandwiches a la SwedenShrimp Sandwiches with Oyster a la ArchibaldShrimp Sandwiches with Oyster k la ArchibaldShrimp Anchovy Sandwiches a la Hammond